Rice Pudding With Golden Raisins
Updated Feb. 28, 2024
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3½cups whole milk
- ¼cup heavy cream
- ⅓cup light brown sugar
- ½cup long-grain white rice
- ¼teaspoon salt
- 1vanilla bean, split
- 1cinnamon stick or 4 cardamom pods
- 1strip orange peel, 1-inch wide
- ⅓cup golden raisins
- Crème fraîche, for serving (optional)
Nutritional analysis per serving (8 servings)
186 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 26 grams carbohydrates; 0 grams dietary fiber; 16 grams sugars; 5 grams protein; 125 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium heavy-bottom pot, combine milk, cream, sugar, rice and salt. Scrape in seeds from vanilla bean and drop them in along with the pod. Stir in cinnamon and orange peel. Bring mixture to a simmer; cook over medium-low heat, stirring frequently until rice is tender and mixture is slightly thickened, 30 to 40 minutes. Do not let mixture come to a boil and don’t let it get too thick, because it will thicken as it cools. Stir in raisins and let pudding rest for 5 minutes to soften them.
- Step 2
Serve pudding warm, room temperature or chilled, with dollops of crème fraîche, if desired.
Private Notes
Comments
So for a super easy non dairy version: 1 can Trader Joe's coconut cream, 1 can TJ reduced fat coconut milk (adds up to the 3 1/2 of milk called for), follow rest of directions but up the cardamom pods to taste (at least 6 to 8) and add another orange peel as coconut flavor is more assertive than milk and cream. Double raisins and soak them in dark rhum, diluted with hot water if you have kids - they'll be ready to mix in when rice is cooked. Top with pistachios. Dribble honey to taste.
Really good and easy. I used arborio rice, and, since I didn't have a vanilla bean, added a few drops of extract at the end. I also used skim milk, instead of both the whole and the cream -- and, while I'm sure it would have been tastier (and creamier) with the proper ingredients, mine came out good, if not quite as indulgent.
followed recipe (used cinnamon stick), except skipping golden raisins and creme fraiche. my mixture took about 35mins to thicken from beginning to end. it simmered for 30mins but still a bit fluid at that point. but then for the next min or so, it started to thicken and quickly reached the right consistency in about another 3-4 mins. really good and super easy to make. creamy but not too sweet. i prefer it at room temperature. this recipe is a keeper.
Can I use already cooked, leftover rice? If so, how much?
This is much sweeter than rice puddings I’ve had before - good flavor, but I’m probably cutting the sugar in half next time I make it
Question: do you rinse the rice before adding to the pot? It isn't specified in the recipe, but the in the video the rice looked a little wet as Melissa dumped it into the pot.
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